These, just like the Maple Chocolate Chip Cookies, come together quickly. Just one bowl for the cupcakes and one bowl for the frosting. Once you put the cupcakes in the oven, go ahead and get started on the frosting. When the cupcakes come out of the oven let them cool for about 30 minutes. Below you'll see my dog, Winston, doing quality control.
Once everything's ready, you can have a decorating party. In "Sweet Celebrations" by the sisters of Georgetown Cupcake, they talk about having a cupcake decorating party. It's a fun way for family or friends to come together and decorate cupcakes.
Then you can display, them in a cupcake tree, like the one below, or get some festive ideas from TAKE A MEGABITE.
Just a quick word about cupcake wrappers - if you're using a light colored wrapper, like the ones below, you'll want to use a light colored batter. If you're doing red velvet or chocolate cupcakes, the batter will overtake your wrappers and you won't be able to see the pretty design.
Cinnamon Cupcakes Adapted from Vegan Cupcakes Take Over the World
- 1 cup unsweetened vanilla almond milk
- 1 tsp apple cider vinegar
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp cinnamon extract
- 1 1/4 cup all purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350 degrees.
Combine almond milk and vinegar in a measuring cup. Set aside for three minutes, allowing milk to curdle like buttermilk.
Whisk curdled milk with liquid ingredients from second column (oil, sugar, vanilla and cinnamon extract.)
Add dry ingredients from third column (flour, cornstarch, baking powder, baking soda and salt.) Whisk until almost all lumps are gone from batter.
Line muffin tin with cupcake wrappers. Scoop cupcake batter evenly among tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean and cake bounces back when touched.
Let cool 30 minutes before frosting.
Cinnamon Frosting Adapted from Vegan Cupcakes Take Over the World Note: makes enough for two recipes
- 1/2 cup Earth Balance shortening
- 1/2 cup Earth Balance buttery spread
- 3 1/2 cups powdered sugar
- 1 1/4 tsp vanilla extract
- 1/2 tsp cinnamon extract
- 1/4 cup unsweetened vanilla almond milk
Beat shortening and butter with a handheld mixture until combined, about one minute. Scrape down sides to ensure completely combined.
Add powdered sugar. Cover mixing bowl with dish towel to protect against spills. Beat for three minutes.
Add vanilla and cinnamon extracts and almond milk. Beat for five minutes or until icing is fluffy.
Using either a spatula or piping bag spread frosting over cupcakes.
Decorate as desired. Suggestions - red sprinkles and cinnamon hearts.
One cupcake - makes 12 (does not include decorations - includes amount of frosting used if use half a batch)
Total Fat 14 g
Saturated Fat 3 g
Cholesterol 2 mg
Sodium 230 mg
Potassium 40 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 30 g
Protein 2 g